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Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
Place the sprouts, potato, shallot and garlic in a saucepan. Pour over the chicken stock and simmer for 10 minutes.
Add the double cream and season with salt and freshly ground black pepper. Liquidise in a blender.
To serve, pour into a warm bowl and garnish with parsley.